Garides Saganaki (Shrimp with Tomatoes and Feta)
Our recipe combines three of my favorite things. Shrimp, feta cheese and the licorice fragrance and taste of Ouzo. The result is an unusually delicious dish.
Ingredients
- 2 tbsp olive oil extra virgen
- 1/2 yellow onion small, finely chopped
- 1/2 bird's eye chili pepper (green) stemmed and finely chopped
- 1 1/4 cups canned peeled tomatoes in juice, crushed by hand
- salt to taste
- 6 shrimp (about 12 oz.), bodies peeled (heads and tail shells left intact), deveined
- 4 oz greek feta coarsely crumbled
- 2 tbsp ouzo or sambuca
- 1 tbsp parsley finely chopped
Instructions
- Heat broiler to high. Heat oil in an 8″ round metal gratin dish or a heavy ovenproof skillet over medium heat.
- Add onion and chile, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until slightly thickened, about 4 minutes.
- Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to broiler, and broil until feta begins to melt, about 2 minutes. Remove dish from broiler.
- Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve.
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